Reviewed: Jun. 20, 2012

As others have said, if you put these into the fire - you will get charred raw taters.... I have done these both on the gas grill and charcoal...cook them indirect- off to the side of the heat source an turn them. The butter is great but needs more seasoning. Want to cheat.....microwave the taters and wrap in foil and grill. Easy!

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Apr. 29, 2012

This is the best thing ever if you can keep them hot enough to cook properly. We actually left ours buried from the lunch time fire until dinner. They were amazing.

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2 users found this review helpful

Reviewer:

ROCKNROLLNICOLE

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

Reviewed: Aug. 14, 2011

Mine came out great.

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Reviewer:

Matt Scanlon

Cooking Level: Beginning

Home Town: Newport Beach, California, USA

Living In: Ridgecrest, California, USA

Reviewed: Dec. 25, 2010

I prefer to use shortening, but this is a wonderful recipe. I love to eat the charred potato skins.

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15 users found this review helpful

Reviewer:

Mustardseed

Cooking Level: Beginning

Living In: Irving, Texas, USA

Reviewed: Oct. 3, 2010

poke the potatoes abusively with a fork, smother them in GLOBS of butter, and wrap the outsides of the potatoes with raw strips of bacon. The bacon will pretty much dissapear, but the juices soak into the potatoe

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9 users found this review helpful

Reviewer:

corygonewild18

Reviewed: Jun. 22, 2010

This is the only way I cook baked potatoes... I also use this method when at home and cook them in the oven for 60 min at 350. Comes out great every time!

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5 users found this review helpful

Reviewer:

Emily

Home Town: Galion, Ohio, USA

Reviewed: Mar. 5, 2010

We also sometimes use olive oil to coat, then rub them with a salt-free Mrs. Dash blend. Heavenly, without the salt content. : ) Also, your cooking time depends on the size of your potato. Don't place them right next to the fire, but more toward the outside of your fire ring. Rotate your potatoes to ensure even roasting, and remember to test for doneness periodically to prevent overcooking. You can either prick with a camp fork, or squeeze with a fire-proof cooking glove.

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Reviewer:

HugBug01

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Aug. 17, 2009

I didn't make this recipe. But you can get great results with a potato and foil. Save the butter for the end. Start your fire get it hot. Put the tatters in the fire on the out side. Rotate them every 10 min. Have a beverage, then rotate again. We use a thick leather glove. We like to call it our cooking glove. After about 30/40 min. squeeze it between your fingers, using the cooking glove. This is not rocket science. Use your hand and your sense of smell. You can get great results on an open fire.

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Reviewer:

MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 5, 2009

TO those who had trouble with this recipe. I always cook the potatoes partially before leaving on our trip and reheat them in the fire. Soft potatoes guaranteed and 1/2 the cook time!

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Reviewer:

SARAHJANE13

Reviewed: Feb. 27, 2009

Great way to bake a potatoe. When I was a kid we would pac k them in mud and throw them in the coals and they would come out mashed inside the skins. But I like this way better because there is no mess.

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2 users found this review helpful